LIVING FREE HEALTH AND LIFE

Cashew and Honey Bars with Chocolate Drizzle

• 1/4 cup honey
• 1/4 cup agave nectar
• 1/2 cup homemade cashew butter
• 4 cups puffed brown rice (make sure gluten free if needed)
• 1/2 tsp. coconut oil
• 2 T. chocolate chips

1. Place honey and agave nectar into a 3 qt. saucepan and bring to a boil.
2. Add cashew butter and stir to combine.
3. Turn off heat, but keep pan on warm burner.  Stir mixture until smooth.
4. Remove from heat and stir in puffed rice.
5. Stir until well combined.
6. Spray an 8x8 pan with cooking spray.
7. Place puffed rice into pan.
8. Spray a piece of wax paper with cooking spray.
9. Place the sprayed side down on top of the puffed rice and use hands to spread out mixture evenly.
10. Cool in fridge for about 1 hour.
11. In a small, microwavable bowl, place coconut oil and chocolate chips.
12. Heat on high for 30 seconds, or until melted, making sure to stir every 10 seconds.
13. Use a fork to drizzle chocolate over bars.
14. Let chocolate harden before cutting into 16 squares.